Sauces

Creole Remoulade

  • 1/4 cup Lemon juice
  • 3/4 cup Oil
  • 1/2 cup Onions, chopped
  • 1/2 cup Green onion, minced
  • 1/4 cup Celery, chopped
  • 2 tablespoons Garlic, chopped
  • 2 tablespoons Prepared horseradish
  • 3 tablespoons Brown mustard
  • 3 tablespoons Yellow mustard
  • 3 tablespoons Ketchup
  • 3 tablespoons Parsley, fresh, chopped
  • 1 teaspoon Salt
  • 1/4 teaspoon Cayenne pepper
  • 1/8 teaspoon Black pepper, coarsely ground

    • Place all ingredients in a food processor and process for 30 seconds.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Kevin Taylor of Fort Wayne, IN. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!